Chard_black bean_saladBlueberry_bars2If you can’t stand the heat but still want to stay in the kitchen, here are some no-cook dishes featuring Garden of Eve’s Swiss chard and blueberries. The recipes are adapted from Jackie Newgent’s Big Green Cookbook, which is full of low-carbon cooking techniques such as marinating greens that are traditionally slow-cooked, and baking in the microwave.

The Swiss chard & black bean salad was a hit at yesterday’s July 4th BBQ. The spice & acidity of the jalapeno-lime dressing was a nice palate cleanser between bites of Nathan’s famous-ly fatty & rich hot dogs.

For those of you looking to tote something healthy to a summer pot luck, this is the perfect alternative to a humdrum lettuce salad. You can dress the chard ahead of time and not worry about a sad, soggy mess. Actually, the longer you marinate, the better the texture and flavor.

The Blueberry crumble bars, pictured above, were 100% microwaved! Made with whole wheat flour and a whopping pint of blueberries, these can be a hearty dessert, breakfast or snack. Toss all thoughts of previous microwaved disasters, after these bars take a spin on your microwave carousel the topping stays crunchy and the bread super moist!

Tomato, Chard and Black Bean Salad with Spicy Lime Vinaigrette

  • Juice of 1 lime (2 Tbsp)
  • 2 Tbsp Extra Virgin olive oil
  • 1 small jalapeno with some seeds, minced
  • 1 large clove garlic, minced
  • 3/4 tsp sea salt, or to taste
  • 2 packed cups (1 bunch) chopped fresh chard leaves and tender stalks
  • 1 (15 oz) can black beans, drained, not rinsed
  • 2 vine-ripened tomatoes, diced
  • 1/3 cup finely diced red onion
  1. Whisk the lime juice, oil, jalapeno, garlic, and salt in a medium bowl.
  2. Add the chard, beans, tomato, and red onion and gently toss.
  3. Serve at room temperature.

Blueberry Crumble Bread Bars

For bars:

  • 1/4 cup unsalted butter, at room temperature
  • 2/3 cup turbinado (raw sugar)
  • 1 large egg, at room temperature
  • 1/2 cup vanilla soy milk
  • 1 tsp vanilla extract
  • 1 2/3 cups whole-wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 pint fresh blueberries (local if possible)

For topping:

  • 1/2 cup turbinado sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup unsalted organic butter
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt
  1. Grease a 2-quart microwave-safe dish (glass Pyrex rectangle works well).
  2. Cream the butter and sugar in a large mixing bowl. Whisk in the egg, soymilk, and vanilla extract until combined.
  3. Sift the flour, baking powder, and salt onto the the wet ingredients; stir until just combined. Gently fold in the berries and spread into the greased dish.
  4. For the topping, combine the sugar, flour, butter, cinnamon, and salt in a medium bowl. Blend with a pastry blender or fork until crumbly. Sprinkle over the batter in the dish.
  5. Microwave on medium (1200 watt microwave) or high (800 watt microwave) about 13 minutes, rotating the dish halfway for even cooking. Let cool 20 minutes on a rack. Cut into 12 pieces and serve.
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Big Dose of Green!

April 22, 2009

Big Green CookbookIn honor of Earth Day, I wanted to mention the release of Big Green Cookbook, by fellow RD Jackie Newgent. I spent several weeks last summer testing recipes in Jackie’s Brooklyn kitchen, and was excited to receive my signed copy last week. Congrats Jackie!

The focus here is on low-carbon, from the food sources (local, seasonal, sustainable) to the cooking methods (limited cooking times, using small appliances). So grab a recycled tote, buy from local farmers, plug in (and then unplug) your toaster oven and get cooking!

Some of my favorites made it into the book, so be sure to check out the Blueberry Crumble Bars, Autumn Black Bean Salad, and Organic Burger Bites (complete with “special sauce”). You won’t be disappointed.

Celebrate Earth Day by clicking below to purchase the book on Amazon and treat yourself to good for you-and-earth recipes.

Big Green Cookbook